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Method for preparing garlic product

A product, the technology of garlic juice, which is applied to the preparation of dejuiced garlic, uses acid and alkali to treat garlic and garlic juice, can solve the problems that cannot be widely accepted in modern daily life, etc., and achieves the effects of low cost and simplified production process.

Inactive Publication Date: 2008-12-24
钟山 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To sum up, the existing garlic products are insufficient, and none of them can be widely accepted by modern daily life.

Method used

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  • Method for preparing garlic product
  • Method for preparing garlic product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: The following table illustrates the process of manufacturing raw materials of 1000kg ready-to-eat, 1000kg ready-to-drink, and 1000kg instant kitchen garlic products, and other quantities can be adjusted in corresponding proportions. Do it at a temperature range of 5 to 37 degrees. In addition, when centrifuging and dejuicing 3000kg of minced garlic, it is not fixed at 270kg, but the quantity of more than 270kg that can be easily achieved by the centrifuge used in a single batch. The reason for this is that for most centrifuges, it is more complicated to remove a certain amount (such as 270kg) accurately at a time than to remove any convenient amount above this amount (such as 270kg). Amount and the part above this quantification, promptly with the difference of this quantification (as 270kg), it is very easy to implement, and has reached the purpose of taking off quantification accurately once.

[0038] 1. Crush the raw garlic, remove / add garlic juice, ac...

Embodiment 2

[0043] Embodiment 2, manufacture instant kitchen, instant garlic.

[0044] Crush 3000kg of peeled and cleaned garlic and divide it into two parts of 1000kg and 2000kg. Centrifuge the 2000kg of crushed garlic and remove 100kg (5%) or more of the garlic juice, and add back the garlic that is more than 100kg in weight After making the juice, divide it into two portions of 1000kg each. In the range of 5 to 37 degrees Celsius, the following treatments were carried out respectively.

[0045] Unjuiced crushed garlic (1 ton): Prepare 100kg of naturally brewed vinegar, measure and record the Ph value of the acetic acid, add it to the crushed garlic, and stir evenly. Stir every 1 minute to 3 minutes. Add some concentration of 10% sodium hydroxide solution, the calculation of its addition is referring to the calculation part of the attached examples, (in addition to the calculation of sodium hydroxide consumption, sodium hydroxide can also be added step by step, after stirring, measure...

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PUM

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Abstract

The invention discloses a preparation method of a garlic product; the main process comprises the following steps: garlic is crushed, and separated into garlic without juice and garlic juice; different proportion of garlic juice is added into the garlic without juice, crushed garlic with different spice levels is obtained; edible acid is respectively added into the crushed garlic and the garlic juice to be stirred and receive acidized; edible alkali is respectively added into the acidized crush garlic and the garlic juice to be evenly stirred; after the pH value of the product reaches a neutral range through neutralization reaction, and the garlic product is obtained. The method can prepare garlic products with low garlic smell, a plurality of spice levels and neutral pH value which can be eaten, drunk and cooked instantly. The method has the advantages of short treatment time, low processing cost and more garlic nutrient kept.

Description

technical field [0001] The invention relates to a preparation method of garlic products, in particular to a preparation method for treating garlic, garlic juice and dejuiced garlic with acid and alkali. Background technique [0002] Garlic is a plant with rich nutrition and strong bactericidal power. Regular consumption of garlic is beneficial to people's health, which has been confirmed by medicine. There have been many reports in this area at home and abroad for many years. But as we all know, after eating garlic, the garlic smell in the mouth of the eater will affect the surrounding environment, which greatly limits people's consumption of garlic. At present, the methods for reducing garlic odor can be classified into three categories, and their main features are as follows: garlic slices or garlic capsules: garlic odor is still strong, and only a limited number of components are extracted, and the production cost is high. Eating this garlic product not only does not h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L1/015A61K36/8962A61P3/02A23L33/00A23L5/20A23L19/00
Inventor 董如江
Owner 钟山
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